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explain tocopherolsthese are the most widely distributed antioxidants in nature and they constitute the principal antioxidants in vegetable oils
antioxidants antioxidants are the substances that can delay onset or slow the rate of oxidation of autoxidizable materials by virtue of this
define hydrolytic ranciditylipolysis is a major action occurring during deep fat frying due to large amounts of water introduced from the food and
explain heat preservation - method of food preservation the process of heating was used centuries before its action was understood food is heated up
explain about the freezing - method of food preservationfreezing -18degc to - 40degc in freezing water in food turns into ice and makes unavailable
lipolysiswhat do we mean by lipolysis hydrolysis of ester bonds in lipids is called lipolysis this may occur by enzyme action or by heat and moisture
explain chilling temperatures - method of food preservationa cellar storage temperatures about 15deg c it is usually used for the storage of surplus
explain pro-oxidants transition metals particularly those possessing two or more valency states and a suitable oxidation - reduction potential
surface areathe rate of oxidation increases in direct proportion to the surface area of the lipid exposed to air furthermore as surface - volume
explain about cold preservation - methods of food processingthe metabolism of a living tissue is a function of the temperature of the environment low
factors affecting lipid oxidationtemperaturein general the rate of oxidation increases as the temperature is increasedtemperature also influences the
explain about the smoking - methods of food processingsmoking was known as a method of food preservation at an early date foods are exposed to smokes
explain about the cheese making - methods of food processingcheese is a way of preserving milk for long periods of time in this process the milk in
oxygen concentrationwhen oxygen is abundant the rate of oxidation is independent of oxygen concentration but at very low oxygen concentration the
explain about the fermentation - methods of food processingin contrast to other preservation methods multiplication of microorganisms and their
explain process of fatty acid compositionwe know fatsoils are made up of fatty acids the number position and geometry of double bonds within the
factors influencing lipid oxidation food lipids contain a variety of fatty acids that differ in chemical and physical properties and also in their
autoxidationit is generally agreed that autoxidation that is the reaction with molecular oxygen via a self - catalytic mechanism is the main reaction
explain deteriorative changes in fats and oilsthe food products undergo changes in flavour due to the chemical changes occurring in fats and oils
explain about the pickling - methods of food processingpickling was widely used to preserve meats fruits and vegetables in the past but today it is
maintaining the quality of frying oil as frying continues the level of oil in the fryer depletes there are two beneficial frying fat quality
explain about the sugaring - methods of food processingwater is withdrawn from the microbial cells when they are placed in a strong sugar solution
explain about the salting - methods of food processingsalting salting especially of meat is an ancient preservation technique food is treated with
factors affecting the process of deep fat fryingthe common factors influencing the process of deep frying include1 heat- frying temperatures
deep fat fryingdeep fat frying as you may already know is the method which involves cooking food in hot fatoil the fat immediately surrounds the food